When asked for tips regarding making authentic paella, Spanish chefs agree on one thing: it's all about the rice. Good flavor and texture are vital, and preparation requires a tad of skill. But don't worry- once you make your first paella, you will be so pleased with your creation that you can't help but dream about the next one!
cost per recipe: $12.00
The price is determined by the national average.
pounds chicken drumstick(about 6 drumsticks)
tablespoons olive oil
small onion, diced
cups uncooked long grain white rice
ounces to 3 ounces Spanish-style dried chorizo sausage, chopped
cans (10 1/2 ounces each ) Campbell’s® Condensed Chicken Broth
clove garlic, minced
teaspoon Spanish paprika(hot or mild)
cup undrained diced tomatoes
drained jarred pimiento(piquillo pepper), cut into strips
fresh green beans
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium heat. Add the chicken and onion and cook for 15 minutes or until the chicken is browned on all sides. Remove the chicken from the skillet.
Add the rice and sausage to the skillet and cook for 7 minutes or until the rice turns opaque, stirring occasionally.
Stir 3 cans broth, garlic, paprika, tomatoes and saffron, if desired, in a large measuring cup. Stir the broth mixture in the skillet. Reduce the heat to low.
Return the chicken to the skillet. Cook for 15 minutes. Cook for 20 minutes more, adding 1/2 cup remaining broth every 10 minutes if no broth is visible among the rice.
Cover the skillet and cook for 10 minutes. Remove the skillet from the heat. Top with the pimiento and green beans. Cover and let stand for 10 minutes.